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SFA BBQ Symposium Roundup: Alton Brown Deems Crispy Pork Skin ‘God’s True Cracker’

This weekend, the University of Mississippi hosted the 2012 Southern Foodways Symposium, entitled “Barbecue: An Exploration of Pitmaster, Places, Smoke, and Sauce.” In other words: Oxford, Mississippi hosted heaven on a spit.

Saturday saw Ashley Christensen of Poole’s Diner in Raleigh, North Carolina hosted a “Root-To-Stem” all-veg barbecue feast for the symposium, after which Alton Brown donned his lab coat and gave a presentation on the science behind whole-hog cooking. Did you know that mopping the skin when whole-roasting a hog is more about re-cooling the pig than adding flavor? We didn’t!

Other highlights included:

  • John Shook and Vinny Dotolo hosting the Carnivore’s Delight Dinner Thursday night.
  • Top Chef: Texas’ Whitney Otaka catering a cocktail party Friday night with farm-fresh bites.
  • On Saturday, Eddie Huang rapped about barbecue, bao, and Taiwanese-Southern identity. Sigh.

[SFA h/t Eatocracy]

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